Wheat-Free

This is one of my absolute favorite dishes of all time. It’s hot and comforting, yet refreshing and energizing. You almost can’t place the cuisine – is it Mediterranean with the sun-dried tomatoes and lemon zest? Is it Southeast Asian with it’s coconut, garlic, ginger combo? Is it Indian in it’s curry-like beginnings? I think that’s what makes this dish wholesome year-round: sun-dried tomatoes and lemon zest evoke the end of summer, and the garlic-ginger-coconut milk warmth evokes the height of winter. So get to it – anytime is a perfect time for this creamy bowl of goodness. The trick here is two-fold: sweating the onions slowly without oil in a bit of broth to get a rich base, and then toasting the chickpeas before adding the coconut milk to get a nice texture from the beans. Don’t skimp on the ginger powder and extra lemon at the end – it’s what really makes this dish zing!

Heat a large dutch oven or deep sauté pan over medium heat and then add onions, a tablespoon of broth, and a good pinch of salt. Let the onions sweat for about 10 minutes or until translucent, adding a few tablespoons of broth at a time to prevent sticking. Once soft, add the garlic and ginger and let cook for 1 minute. Add the sun-dried tomatoes, lemon zest and chili flakes. Let cook for another minute or so.

Next, add the chickpeas and stir to coat in the tomato mixture. Turn up the heat slightly and toast the chickpeas a bit, 3-5 minutes. Keep an eye on them though so they don't scorch; you just want them to have a little color. Use a tablespoon of broth if needed to prevent sticking.

Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time. Note: If using baby spinach you can add it as is. If you are using regular spinach, you will need to chop or tear it up a bit.

Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.

To finish the dish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the reserved lemon juice. Taste for seasoning. Add more lemon juice, salt and/or pepper as needed.

Once everything has heated through, serve immediately. (The spinach will start to lose its color and it won't look as nice.) Serve over sweet potato, brown rice, or any grain of your choice. Garnish each plate with cilantro and enjoy!

Notes

* - Soak dried tomatoes in water for 15 minutes to plump them up. Alternatively, if using sun-dried tomatoes stored in oil, simply drain, rinse and pat dry tomatoes.

** - 2 cups cooked chickpeas or 1 can (15oz)

*** - You can you light or full-fat coconut milk. The former is lower in fat and will give you a broth-type consistency while the latter has more fat but will also be more creamy.

One of my favorite dishes that I learned at Rouxbe was their Cauliflower Steak Au Poivre – baked and seared cauliflower served with a hearty mushroom peppercorn gravy – a plant-based spin on the traditional French steak au poivre or “pepper steak”. Not only is the presentation quite impressive, it’s got this creamy umami from the mushrooms and a wonderful punch from the peppercorns. I just think it’s so perfect for a fancy Valentine’s Day dinner in. (And frankly, with the price of cauliflower right now, it really IS fancy!).There isn’t much I’ve changed from the original recipe. I’ve switched out the brandy for whiskey. And added fresh rosemary along with the original bay leaves. The real secret to this recipe is the stock – use a quality stock (homemade or otherwise) to really build the flavor of this dish! I love the tenderness of the cauliflower with the caramelized crisp edges and the spicy crunch of the course pepper. This gravy is one of my favorite go-tos. I even serve it for Thanksgiving. You can serve this Cauliflower Steak with butternut squash soup and massaged kale salad, or a side of fresh green beans. Happy Valentine’s Day!

Preheat the oven to 350°F. With the cauliflower sitting on its stem, cut in half through the middle. Trim the outer edge of each half to form a thick steak­-like piece of cauliflower. Each piece should be approximately 1 1/2-inch thick.

In a 9x11 baking dish, mix together the garlic, stock, vermouth, bay leaves, rosemary and salt.

Place the cauliflower into the liquid and cover tightly with foil. Carefully transfer to the oven and let bake for approximately 30 to 45 minutes. Test the 'steaks' periodically. When a knife goes in somewhat easily the cauliflower is done. (The cauliflower should be cooked through, but still a bit firm. If it's too soft, it will fall apart during frying.)

While the cauliflower is baking, prepare the sauce: Heat a large stainless steel fry pan over medium­-high heat. Once hot, add the oil and butter, followed by the shallots. Let the shallots cook until they just start to brown, about 2 or 3 minutes. Then, add the mushrooms and a pinch of salt. Cook the mushrooms until they start to release their juices and start to brown, about 10 to 15 minutes.

Carefully deglaze with the whiskey and let cook for a minute or so, or until most of the scotch has evaporated.

Add the stock, turn down the heat and let simmer while you pan­-fry the cauliflower 'steaks'.

Once the cauliflower is ready, remove the 'steaks' from the liquid and place onto a plate lined

with paper towel. Blot the top of the cauliflower with paper towel as well. This helps ensure you get a nice golden crust.

Next, crush the peppercorns on a cutting board—a heavy fry pan works well for this. Then, carefully place the cauliflower into the crushed peppercorns and gently press to ensure some of the peppercorns stick to the cauliflower. Flip and repeat on the other side.

Heat a large a cast iron skillet over medium heat. Once hot, add the oil and butter, followed by the cauliflower. Let the cauliflower cook for about 4 to 6 minutes, or until golden brown on each side. Try not to fiddle with the pieces too much, otherwise the 'steaks' will start to fall apart. Once done, set aside while you finish the sauce.

To finish the sauce, taste for seasoning, adding salt as needed. Next, add the slurry. For the slurry, either cornstarch or flour can be used. Slowly add the slurry until you reach a nice sauce­-like consistency.

To serve, place a 'steak' onto a plate and spoon over the hot sauce—drizzling a bit of the sauce around the plate if desired. Serve with your favorite sides and enjoy!

Notes

* - Do NOT core the cauliflower. The stem is needed to keep the 'steaks' intact.

** - The amount of salt you add will depend on how salty your stock is to begin with. Taste for seasoning and adjust as necessary.

*** - A slurry is a spoonful of flour or cornstarch mixed with water or stock to create a runny paste. This runny paste is added to a sauce to thicken it. Directly adding flour or cornstarch to a large pot results in clumping, thus a slurry is used instead.

Every day this week, we are posting TWO recipes for your Thanksgiving pleasure. Adding just ONE completely plant-based dish to your Thanksgiving spread is a welcome reprieve on this day of indulgence, and your body will thank you!

Now both of these dishes are my favorites. The kale salad I eat year round, usually plain with just avocado and lemon juice massaged into the kale and seasoned with salt and pepper. It is a staple in our household and we usually make a large batch every week as not only it highly alkaline and filled with wonderful antioxidants – but it tastes so rich and indulgent and fresh. Every now and then I like to jazz it up with some kind of onion – leek, scallion, or red, something crunchy like nuts or seeds, and something sweet like apple or tomato – so feel free to fancy this humble salad up for your Thanksgiving table.
The soup is something I’ve made variations of in the past. Every fall I whip up a pumpkin, squash, or carrot soup using coconut milk, nutmeg and cayenne. Recently however, I attended a vegan popup dinner here in Dallas hosted by Lauren of Three Twelve Co. and Lala’s Cakes – and she featured a butternut squash soup like I’d never tasted before. It had this tanginess that perfectly balanced out the sweet and savory – a flavor profile that was surely missing from my past dabbles in squash soup. Turns out, Lauren had used green apple puree to add that wonderful twang and to thicken the soup.
This is my version of that incredible soup, and I truly hope you enjoy it!

In a large pot over medium heat, add the olive oil and onion and sweat for ten minutes.

In the meantime, peel and dice the butternut squash, removing the seeds with a spoon.

Add the garlic to the pot and toss to coat until fragrant.

Add 1/2 cup of water and the butternut squash. Cover and cook for 15 minutes.

In the meantime, peel and chop the green apple then set aside.

In a separate small pan, heat up a little olive oil over medium-high heat. Dice the sliced of bread into 1/2-inch cubes and added them to the pan. Dust with garlic and cayenne and toss several times in the pan to coat the bread evenly. Let toast on all sides for a few minutes until charred, then remove from heat and set aside.

Add the apple, nutmeg, cayenne, and salt to the butternut mixture, and cook for a few minutes until apples and squash are tender.

Add the coconut cream and then use a handheld blender or place everything in a high-speed blender to puree the entire mixture until smooth.

Bring mixture to a simmer for a few moments then check for seasoning. Add the remaining half cup of water to thin out the soup as desired. Serve piping hot with garlic cayenne croutons.

Notes

Butternut squash can be found at almost any grocery store in the fall and winter time. I have not tried this recipe with other squashes, but my guess would be that the structure of butternut lends itself well to a creamier soup that its stringier counterparts such as acorn, spaghetti, or pumpkin.

Wash kale and pat dry. Rip leaves from stems and then tear leaves into bite-sized pieces. Place into a large bowl and discard stems (or use later in a green juice).

Halve and pit avocado, then scoop out the meat and add it to the bowl.

Add the juice of one lemon to the bowl.

Using your hands, massage the avocado and lemon juice into the kale leaves, squeezing and twisting to coat each leaf evenly with the lemon avocado mixture.

When done, the leaves should turn a dark green and glisten with the avocado fat and be quite tender when chewed.

Season with salt and pepper, to taste.

Notes

In the picture, I have stood two thinly sliced zucchini pieces on end to create a "bowl" in which to place the salad. This is purely for display purposes and completely optional. I've added sauteed leek, fresh cherry tomato, radish and a spice and seed blend to the salad.

This salad can be jazzed up in any way you see fit - I've added with apples and pecans, with quinoa, plain, with onions and tomatoes. Choose toppings you love.

It is such a cold, dreary morning here in Dallas. I’ve got my fireplace lit, my fluffy socks on, and dare-I-say-it? Dean Martin’s holiday record on. There are two things I always want, straight after Halloween. One is Christmas music. The second is chili. Chili just screams to me THE HOLIDAYS ARE COMING. It’s the perfect bridge between Fall and Winter. Hot, spicy, and filling, chili is just so nourishing and comforting. One bite warms me from my head to my toes! What makes this one even better is that it’s my mom-in-law’s recipe. She is one phenomenal cook!

So whip up a batch before your next football game. Cuddle up with a steaming bowl and some crackers. Freeze the rest for the next time you’re craving fresh, piping hot spicy chili!

Hot and hearty, generously spiced with a light sweetness and a delicate crunch — perfect for a rainy autumn afternoon. This is one of those amazing dishes that is so easy, you just have to let it sit and let the heat do it’s own thing. It’s also extremely versatile; you can use whatever flavor profile you like!Here, I’ve used Indian flavors, with curry powder, cumin, coriander, and ginger. I’ve made this several times, all with different flavors – lemongrass, galangal, with cilantro and basil for Thai, or jalapeno, oregano, and paprika for a Mexican spin, or even added tomato paste, rosemary and basil for an Italian flair. The flavors are entirely up to you.Doesn’t this just look so cozy?!

Wash the outsides of the two acorn squashes and using a sharp knife, divide each squash into two equal halves. Scrape out the seeds and score the inner flesh with shallow cuts.

Take 1 tsp of coconut oil in your hands and rub the oil generously all over each half. Sprinkle each half with salt and place open side down on a dark baking sheet.

Bake for 1 hour or more until very tender.

While the squash is baking, heat a large pan over medium heat. Once hot, add 1 tsp coconut oil. Add the onions, a pinch of salt, and sweat for 10 minutes or until soft and translucent - careful not to brown at all.

Add the garlic and sweat for another 2 minutes. Then add your choice spices, mushrooms, and sundried tomatoes. Keep sweating for 15 minutes, until everything has softened and the mixture is fragrant.

While the mixture is sweating, toast the cashews in a separate small pan set to medium high heat. Toss the cashews in your choice seasoning then add them to the hot pan. Keep moving them around to prevent burning and ensure even toasting. Once golden brown and fragrant remove from heat, and set aside.

Back in your main pan, add the spinach and toss in the onion tomato mixture to coat evenly. Cook until heated through. Fold in the kidney beans and let heat through. Taste for salt.

Crush your toasted cashews and chop up your cilantro, parsley, or other herb.

Check your squash. If it is fork tender, carefully remove from pan and set open face up on a plate. Fill each crevice generously with your pan mixture.

Top each squash half with crushed cashews and chopped herbs. Serve piping hot.

Notes

* - I like using frozen spinach here, because I know it is more fresh and I don't mind the texture as it will be cooked down anyway. If using fresh, triple the amount.

** - For more flavor, make your own beans! Soak the beans overnight, and then boil the next day over medium high heat for 45 minutes or until tender with your choice seasonings. The beans will absorb whatever flavors you put into the boiling liquid. Here I used salt, ginger, bay leaf, and fenugreek seeds.

*** - This recipe is extremely versatile. I have made the squash Thai style with lemongrass, galangal, and cilantro, Mexican style with jalapeno, oregano and paprika, and Italian style with more tomato, rosemary, and basil. Here I've made curried squash, using curry powder, paprika, cumin, coriander, and ginger.

**** - When toasting the cashews, use whatever seasoning you have chosen for the squash. Here I tossed them with salt and curry powder.

It has been a while folks. Amidst new homes, new jobs, and new family – it’s been a heck of a ride these past few months. But let us waste no more time and jump right into one of my favorite weeknight meals!

Smoky, savory, spicy. These are the mouthwatering words that come to mind when thinking of this dish. I’m often pressed for time weekdays – right after work, Aly and I workout and then continue working on our own projects until bedtime. We’re always ravenous after the workouts and need something satisfying enough to give us energy to work the rest of the evening. I love that this meal can be prepped in advance and comes together in a surprising ten minutes when I’m ready. One serving has a whopping 19g of protein and only 185 calories – a perfect addition to our workout regiment.

Now, most people are averse to soy, more often than not because it can be quite bland with an off-putting texture – that is, if you haven’t cooked it right! Soy is high in protein, and like all beans, a great source of fiber and iron. Truly good tofu can be flavorful with a pleasant chewiness and thus a great addition to your diet in terms of both nutrition and variety. You just have to know how to treat it.

First, be sure to press any excess liquid out of the tofu. I slice my block into 1/4″ to 1/3″ thick slices. I lay down a clean kitchen towel and then paper towel, and arrange the slices flat with a little space in between on top. I then add another layer of paper towels, and kitchen towel to essentially sandwich the slices. With a heavy book or pan on top, I leave the slices for about ten minutes to let all the water press out of the tofu and into the towels. Tofu is a sponge; when you press out the water, you allow for other (flavorful) liquids to be absorbed – like this smoky marinade!

Soy sauce, liquid smoke, garlic, and pepper get absorbed into the pores of the tofu, producing a rich, savory result.

Secondly, and just as crucial, is browning the tofu in either the oven or in a pan so that the edges firm up. This allows the tofu to get more dense and dehydrated so you get the perfect chewy texture.

And lastly, combine the tofu with other flavors and textures you love. I LOVE rice noodles and shiitake mushrooms, and the simple soy sauce stir-fry pairs so well with the soy-based tofu. Scallions elevate the complexity of the final dish and the liquid smoke adds a unique twist. Of course, where would you be without a dousing of sriracha to top it all off?

Here are my recipes for smoky baked tofu and spicy shiitake rice noodles. Try it and let me know what you think!

I‘ve been globetrotting recently, and boy does it feel good to be back home! I’ve missed my nest: my couch, my favorite coffee mug, my baby bird Ari sitting on my shoulder, and most of all my kitchen.

Traveling just seems to throw off your groove – you’re just thrown here and there, willy-nilly, and are expected to keep up your usual habits on an unpredictable schedule. I, for one, couldn’t wait to get back into the kitchen and finally be able to control what I put in my belly!

This Soba Noodle Salad is just what the doctor ordered: cold, fresh, chock full of herbs and healthy goodness.

If you’ve never had soba noodles, this is a great way to dive in and try ’em out. Soba is essentially a Japanese noodle made entirely from buckwheat, a gluten-free seed that’s rich in protein(8g/serving), fiber(18% DV), magnesium(21% DV), manganese (34% DV), copper (27% DV), and phosphorous(17% DV). Buckwheat is in no way related to wheat, it isn’t even a grain, but rather a fruit seed, and thus great for those with wheat or gluten sensitivities. You can find soba noodles at any local supermarket in the Asian foods section.

The other rockstar in this dish is the black sesame seeds. Sesame is a nutritional powerhouse with a whopping 163% DV of copper, 35% calcium, 30% iron, and 23% each of Vitamin B1 and selenium. Black sesame is easily found in any health food store, or Asian/Indian supermarkets.

This dish is also Salt|Oil|Sugar-free, so combined with all it’s other benefits, it is simply great for cardiovascular health. The attraction for me though is that it’s fresh and flavorful – just the right sort of TLC I’ve been craving.

Soba Noodle Salad

2014-07-26 16:47:50

Serves 6

A refreshing and herbal soba noodle salad perfect for a hot summer day!